The Recipe
Buddha's Delight
COOK TIME : a few secondsPREP TIME : a few seconds
From Epicurious
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Ingredients
DESCRIPTION
Find the recipe for Buddha's Delight and other ginger recipes at Epicurious.com
INGREDIENTS
- 2 dried bean curd skins (2 oz total)
- 1 (1/2-lb) firm fresh tofu cake, or 1/2 cake from a 14- to 16-oz package, rinsed and drained
- 1/3 cup vegetarian oyster sauce
- 1/2 cup peeled shelled fresh or frozen ginkgo nuts
- 5 cups boiling-hot water plus additional for soaking bean curd skins
- 2 to 3 oz very thin bean thread noodles (2 small skeins; also known as cellophane, glass, or mung bean noodles)
- 1/2 lb fresh or thawed frozen large bamboo shoots
- 1 (1/2-inch) piece fresh ginger, peeled and very thinly sliced 2 garlic cloves, chopped
- 1/4 cup Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
- 2 romaine hearts, trimmed and quartered lengthwise, then cut into 2-inch pieces (6 cups)
- 2 cups fresh soybean sprouts (1/4 lb)
- 2 tablespoons peanut or vegetable oil
- 1/4 cup light soy sauce (preferably Pearl River Bridge brand)
- 12 large dried black mushrooms (3 oz)
- 3/4 teaspoon sugar
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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